Rick, I was born, raised and educated in Mexico. Live in Dallas, now. You put me to shame. You are such an icon of TRUE MEXICAN cuisine. I had the opportunity to go to a couple of your restaurants in Chicago, (and you were there). I also had the incredible experience of spending Christmas in Oaxaca, and it was INCREDIBLE! THANK YOU!!
It might not be your traditional thing, but I would love for you to do an episode on alternative tamale fillings. When I lived in Alaska there was one of the best Mexican restaurants ever (and this is coming from me growing up in Northern New Mexico). One of their specialties was tamales. They made the traditional ones, but they made sorts of different ones such as shrimp, sweet potatoe, salmon, interesting veggies, lamb, moose, black bear, different chiles. I'd love some help. You're awesome, by the way. I love how thorough you are.
HI I m Mexican, I just wanted to say that you’re doing the right way with the tamales, I saw your masa, and it’s perfect, Wooow !! Congratulations Sr!!! I love tamales !!
As a Guatemalan American, I gotta say, I love it! I am gonna try to make these for the first time using your recipe. Growing up I was used to the Guatemalan style tamales (think a little more doughy, more moist, way bigger), but I also had many close Mexican friends who were my neighbors that made these Mexican ones as well - which I also loved. I still have love for the Mexican ones, and I always will. I've made your rendition of menudo before and was successful. gonna try these next and will be serving to my little Guatemalan/ Costa Rican family in-laws for Xmas! Can't wait!! Thanks Rick!
I have been making this since your "One Plate at Time" book, which I love. You used banana leaves in your book, which are spectacular. I make them both ways. It is almost funny to hear you defend real homemade lard. You have been preaching it for ages and I would never settle for anything less. I do like to use my kitchen aid whipping attachment to get it a bit fluffier. Chicken tomatillo filling is also spectacular. I really like to tent some extra husks over the tops of the tamales when they steam, deflecting any drops of condensed steaming water from the lid away from open tops of the tamales. It keeps them from getting water logged.
My first experience with tamales was from a food truck that'd come by work at dinner time. They were cheap, and I was barely getting by back then. Still the best I've ever had, even after living in Arizona for a decade. So, for two weeks, my coworker watched me eat them with an odd expression on his face. Unbeknownst to me I didn't know the husk wasn't eaten. In Arizona they were a huge tradition on Christmas. For kicks I'd eat the husk while surrounded by strangers.
I made tamales yesterday using this recipe. Using the ice water test for the masa the tamales turned out light and fluffy. I do need to purchase a tamale steamer, used a stock pot with a pedal steamer rack and all my tamales sat the pot at a 45' angle, worked but not pretty. Thank you Rick Bayless I enjoy your videos on cooking and travel.
I've made these tamales several times using his recipe and they are hands down the best tamales I've ever had, including from some of the best tamalerias in Chicago... But Gordo's on 55th is a close second. 😊
Your recipe is amazing. I miss making Tamales with my dear Mother. I’ve made them about 3 or 4 times by myself. I’m wanting to make a small batch for my Son and I. Thank you for your tips❤
I buy tamales at the Farmer's Market. They claim they have chicken and pork in them but it's all just masa. So, I've decided to try to make my own so there will actually be meat in them 🥳🥳 This looks like a great recipe. Thanks for sharing.
In my family we eat these with a beer every Christmas morning. It's my favorite thing! I've started making them for my family lately. We use a little lime juice, oregano, salt, pepper, and about 50%/50% anchos and guajillos for our red chile sauce and vitamix it just like you. Sometimes it wants just a little more sugar and salt to help balance things, it's surprising what that can do for it. Getting quality "fresh" dried chiles makes a huge difference (shiny and slightly flexible, not too brittle) and so does toasting them in a cast iron pan 3 mins on each side to wake up the chile and give a nice smokey flavor. Just don't burn them or they get bitter. I add a few dashes of the sauce to the masa to give it a little flavor and richer golden color. I never had the patience to tie them! As long as you make enough to wedge them together, they won't unravel while they cook. I get good results when I cover them on top with corn husks so they don't get rained on from the lid. I liked the video a lot. I wish you would have given us a better closeup view of the finished tamale when they were unwrapped! They looked really good though.
I love the fact that Chef Bayless always gives the historic reasoning or cultural mind set behind each dish and often puts it into cultural context, that can mean the difference between a decent cook to an exceptional one when it comes to cooking the foods of other nations. Having that knowledge gives you a blueprint and also helps instill a love and appreciation for what you're creating, that applies to all cuisines you wish to learn, French, Italian, German, Chinese, etc.
Every family has a different way of making tamales, this actually looks legit. It’s cool that RB included the burst tamale in the demo and how to save it. Assembly can be tricky for beginners. I can still hear my mom reminding me to fold the colita up on the seam side. Folding the tail up on the seam side helps keep the tamal sealed. Won’t help if you overfill for the size of your husk tho. Nice tutorial!🫔🫔🫔🫔
We do the red chiles differently. We put the red chile pods on the stove in a pot with water and let them soak for about an hour on low heat. After the chile pods have hydrated we scrape the meat of the chile off of the skins so the bitter taste of the skin is not blended into the final red chile sauce. It's extra work but the taste difference is worth the effort. We use the red chile water to make the masa for the corn husks which adds additional flavor to the tamales.
That's the way I was taught too! It also gives the masa that little color so if you have people who don't like them made with the chiles (😢) they're easy to identify!
I am currently in the process of getting all the ingredients prepared for tamales. I use a mixture of pork and beef. For the chili, I use New Mexico and California chilies, which I boil first. I save a pitcher with half the water from the boiled chilies and half the broth from the meat mixture. I use that to make the sauce, adding spices and salt. As for the masa, I only use fresh prepared masa, to which I add a bit more salt, lard, and a little bit of chili sauce for coloring .
I don't even bother tying them. I just tilt the pot a bit sideways and with any leftover space empty jars work well. This is some legit technique advice. The point is to make have fun. Make them with family or friends. Once cooked tamales freeze well
My Mom used a mixture of beef and pork meat in her tamales (as do I). She also added green olives and rajas de jalapenos to them. She would also add raisins to her meat mixture. I don't because my daughter and grandkids dont like raisins. She would also make the sweet tamales - a beans with piloncillo, raisins. They were yummy. Again i don't make them as my family don't like them. I make mine closer to Christmas otherwise they will be eaten before then. Lol. Merry Christmas.
Chef, that all-clad is a all in one pasta pot. It is silly, I agree but, you fill the pot almost all the way up, boil your pasta then lift the top part to drain the water. At least that is how it was marketed when it came out as part of their stainless steel line (3 ply) of pans.
I got 2 gallons of pork butt ready, I’m doing new mex red chili sauce today. I’ll get my chkn ready next week. Then I have friends that want vegan tamales so I’m going to try those with plant based protein. I have a new deep tamale steamer. I’m going to have a blast making my yearly tamales. I’m alone and it’s a real process. But I’m happy I do this every year. My friends and family look forward to this. I used New mex red chilis, some guajillo, some mex oregano, cumin. Chkn bouillon, water, garlic onion. It tastes great. I roasted my peppers in a day. I think that day my floaters disappeared lol. I’m having a great time. Being alone doesn’t mean I can’t be happy. My salt seasoning is the chkn bouillon. I want to add a bit more heat. All I have for that is cayenne unless my Arbol peppers are delivered. Maybe I can buy a cerano and use that for heat.
How so? Here in northwest Mexico most people do them this way, the only difference is some people put potatoes or pickled jalapeños or green olives or all of them in the filling. And no machines mostly, but this is pretty authentic nevertheless
I'm going to make some today! I've been using your recipe for years and I won't give up how I make them. I couldn't find the old video so I'm happy to see a new one.
Tamales taste better the next day. I made green chile polla ones. They were ho-hum straight out of the steamer...the next day, wow. Also, to reheat and keep warm on the table use a crock-pot.
Riquísimo los tamales,today Long Beach CA , International TamalesFestival , This weekend, Where you can try the best tamales as vendor face-off in a taste test.Feliz Navidad Chef!🎄🎄🎄
These look delicious...I have only made tamales once in Mexico with a group of people and I was the one who tied, lol. I think I am going to try this method and do it on my own. What I do love is the next morning, to fry them with a tiny oil so there is a bit of a crisp to the masa.....yum...makes for a great breakfast! Thanks for sharing.....I would really love to know how to make them with rajas and requeson. They are my favorite! gina
You have the right idea, just not the best idea. Grill the tamales to reheat while still wrapped (it could be on a cast iron pan as well) so the outer layer of husk burns and they will get smokey and crispy.
I really liked the vide Rick! Those tamales were amazing, in addition to pass around a tray of tamales you could pass a tray with bolillos already open for those people who like guajolotas.
Nice Rick. I enjoyed watching you make tamales 🫔 I've had tamales, and they are delicious. 👍 Yes, the aroma engulfs you. I'd like to come see you at your restaurant some day.
I use canned or dried hominy/pozole to make my tamales. If you grind it up in a food processor into a paste, it's basically fresh masa. I also have to add a little masa harina to bind it... but it makes the best tamale dough!
Thank you! I tried searching for an old video from you when you made 1/2 a dozen, which I thought of making for myself years agos, and never did😂. Now Im Vegan, but love your videos, and Ill just substitute the pork with mushrooms or beans, and lard with vegetable shortening or olive oil😉. I lived in Mexico City in the 70s for ten years, and we only ate tamales at Christmas time, which was once per year. Now, Im not sure if they do that still, or they eat them when they feel like it, since they are super delicious😄 Greetings from Sunny California, and, muchas gracias🤗🙋♀️
Hi Rick, have you ever tried making Tamales de Dulce (sweet tamales) , Rojos (red) & Verdes (green) all of them from Mexico City, as well as "Tamales Oaxaqueños" (Oaxaca Style) & Tamales called Pibi-Pollos from Campeche and Yucatán?
Thank you Rick! Nice classic and a timely reminder. I have an idea to make duck tamales for Christmas. Any suggestions on what chili(s) to use, or additional spices, or just sub duck in the recipe?
Rick! You didn't show us how to rehydrate the dry Tamal. I didn't even know I had to do that, and that makes so much sense since my tamales turn out kind of dry. Could you tell us how to rehydrate the dry Tamal please?
For this recipe: 3 ½ cups dried masa harina for tamales mixed with 2 ¼ cups hot tap water. You're still looking for the same texture Rick shows in the video once it is hydrated. -Allison, Rick's Test Kitchen Director
I make them so much I don't like my masa white more beige we like our masa of red I pour some of the red chili in to the masa and mix it well not to where it's watery
The most important part is keeping the tamales upright, so they might get a little wonky with the curve of a colander. Using one of those steamer baskets that goes flatter would be a safer bet. -Allison, Rick's Test Kitchen Director
Anther excellent recipe/video! I can’t wait to try it out. I’m waiting to receive some Blue Cónico from Masienda to make fresh nixtamal for the masa. Could the tamales be cooked in a pressure cooker w/ a steamer insert? I know that’s not authentic, but might save time??
We've been curious about using a pressure cooker/instant pot for tamales also! But we don't have experience, so look around at other recipes for cooking time suggestions. We are planning on testing this in the coming months, so we will post our findings on our channel. - Allison, Rick's Test Kitchen Director
@22:05, you also put unused corn husks to fill voids and on the top to prevent water dripping from the cover into the tamales. C’mon Chef! You know that!😂
love the video and Rick Bayless ... BUT why not pour the water into the blender and then strain again. you'd get WAY more flavor and the blender (Vitamix) would be easier to clean...
Our family uses only water and not broth. We don't like ours soupy tasting. For us you should be able to season the masa so that it's perfect without the broth. We only use water. Some people like it though and other people can't make it without it. Everything thing else is exactly how my grandmother made them. She just never used broth and was proud that she could do it with just water for a more authentic taste of masa before the prize on the inside. I just made these last week. I was really happy to see RB doing this in a more traditional way my grandmother made them. We made them every Christmas eve before she past on. I'm the only one in the family who makes them exactly as she did, now. I miss her so much. She was 102 yo when she passed on.
The bigger crystal salts are finishing salts more than salts for dissolving into something, so the difference shouldn't affect your recipes if you aren't using a finishing salt dissolved unto a recipe.
@@AlexKwake nope. That’s simply not true. I think Diamond crystal is pretty standard among chefs, and not a “finishing salt,” which I understand to be generally flaked sea salts used as much for decoration and texture as seasoning. I personally tend to use morton kosher, because it’s what I’m used to and I like the flavor of it. But you’re missing the point anyway, which is that volume isn’t a reasonable way to measure salt, unless you know exactly what structure you’re working with. If you want to specify a pinch like a grandma recipe go ahead. She knew exactly how much to add. If you want us to measure with a spoon in your recipe, we need more info.
@@kellypatterson6425 well, for Morton Kosher, go about 20% more if you're looking for the same amount of sodium. But do you really bust out a scale for recipes that call for the equivalent of 0.5tsp of non-kosher salt? That's seriously overkill. Also, grandma's pinch of salt is also purely volumetric, and would vary greatly from person to person.
@@AlexKwake of course I don’t bust out a scale. And if you follow my grandma analogy you understand the issue clearly. “1/2 teaspoon” is ultimately no more precise than “two big pinches.” I just think people ought to say what kind. I’ll do the conversion on my own. And generally, I’ll ignore the specified amount and do what seems right anyway, so the spoon is still no help, but I’ll bet his would be better than mine!
Rick bayless is undisputed. He is Thorough and quick with his descriptions and directions it's very great.
Rick, I was born, raised and educated in Mexico. Live in Dallas, now. You put me to shame. You are such an icon of TRUE MEXICAN cuisine. I had the opportunity to go to a couple of your restaurants in Chicago, (and you were there). I also had the incredible experience of spending Christmas in Oaxaca, and it was INCREDIBLE! THANK YOU!!
Thank you so, so much Rick!
It might not be your traditional thing, but I would love for you to do an episode on alternative tamale fillings. When I lived in Alaska there was one of the best Mexican restaurants ever (and this is coming from me growing up in Northern New Mexico). One of their specialties was tamales. They made the traditional ones, but they made sorts of different ones such as shrimp, sweet potatoe, salmon, interesting veggies, lamb, moose, black bear, different chiles. I'd love some help. You're awesome, by the way. I love how thorough you are.
Informacion muy interesante. 😄SALUDOS!youtube.com/@ministeriosenaccion1619?si=iHHIqLDnBczSkPZU
HI I m Mexican, I just wanted to say that you’re doing the right way with the tamales, I saw your masa, and it’s perfect, Wooow !! Congratulations Sr!!! I love tamales !!
As a Guatemalan American, I gotta say, I love it! I am gonna try to make these for the first time using your recipe. Growing up I was used to the Guatemalan style tamales (think a little more doughy, more moist, way bigger), but I also had many close Mexican friends who were my neighbors that made these Mexican ones as well - which I also loved. I still have love for the Mexican ones, and I always will. I've made your rendition of menudo before and was successful. gonna try these next and will be serving to my little Guatemalan/ Costa Rican family in-laws for Xmas! Can't wait!! Thanks Rick!
Yum 😋 I would love to try your tamales 🙂
Chef Rick Bayles….. You are the best! I just finished 15 dozen pork shoulder with guajillo/ancho sauce, and chicken tomatillo. Feliz Navidad chef 🎄
I have been making this since your "One Plate at Time" book, which I love. You used banana leaves in your book, which are spectacular. I make them both ways. It is almost funny to hear you defend real homemade lard. You have been preaching it for ages and I would never settle for anything less. I do like to use my kitchen aid whipping attachment to get it a bit fluffier. Chicken tomatillo filling is also spectacular.
I really like to tent some extra husks over the tops of the tamales when they steam, deflecting any drops of condensed steaming water from the lid away from open tops of the tamales. It keeps them from getting water logged.
My first experience with tamales was from a food truck that'd come by work at dinner time. They were cheap, and I was barely getting by back then. Still the best I've ever had, even after living in Arizona for a decade. So, for two weeks, my coworker watched me eat them with an odd expression on his face. Unbeknownst to me I didn't know the husk wasn't eaten. In Arizona they were a huge tradition on Christmas. For kicks I'd eat the husk while surrounded by strangers.
Well I guess that's how you get the most out of that tamale when times are tough
I made tamales yesterday using this recipe. Using the ice water test for the masa the tamales turned out light and fluffy. I do need to purchase a tamale steamer, used a stock pot with a pedal steamer rack and all my tamales sat the pot at a 45' angle, worked but not pretty. Thank you Rick Bayless I enjoy your videos on cooking and travel.
King of Mexican Cooking since I was a child!!!!
I've made these tamales several times using his recipe and they are hands down the best tamales I've ever had, including from some of the best tamalerias in Chicago... But Gordo's on 55th is a close second. 😊
Your recipe is amazing. I miss making Tamales with my dear Mother. I’ve made them about 3 or 4 times by myself. I’m wanting to make a small batch for my Son and I. Thank you for your tips❤
Gracias por todo Rick 🇲🇽
I buy tamales at the Farmer's Market. They claim they have chicken and pork in them but it's all just masa. So, I've decided to try to make my own so there will actually be meat in them 🥳🥳 This looks like a great recipe. Thanks for sharing.
In my family we eat these with a beer every Christmas morning. It's my favorite thing!
I've started making them for my family lately. We use a little lime juice, oregano, salt, pepper, and about 50%/50% anchos and guajillos for our red chile sauce and vitamix it just like you. Sometimes it wants just a little more sugar and salt to help balance things, it's surprising what that can do for it. Getting quality "fresh" dried chiles makes a huge difference (shiny and slightly flexible, not too brittle) and so does toasting them in a cast iron pan 3 mins on each side to wake up the chile and give a nice smokey flavor. Just don't burn them or they get bitter. I add a few dashes of the sauce to the masa to give it a little flavor and richer golden color. I never had the patience to tie them! As long as you make enough to wedge them together, they won't unravel while they cook. I get good results when I cover them on top with corn husks so they don't get rained on from the lid.
I liked the video a lot. I wish you would have given us a better closeup view of the finished tamale when they were unwrapped! They looked really good though.
Try them with a fried egg on the side...heaven. Beer Christmas morning? Ok it works...my grandfather would have a beer. And brandy. Feliz Navidaz
I love the fact that Chef Bayless always gives the historic reasoning or cultural mind set behind each dish and often puts it into cultural context, that can mean the difference between a decent cook to an exceptional one when it comes to cooking the foods of other nations. Having that knowledge gives you a blueprint and also helps instill a love and appreciation for what you're creating, that applies to all cuisines you wish to learn, French, Italian, German, Chinese, etc.
tamales and texas chili are staples in my family for Christmas breakfast
Rick's a real one for using the singular tamal and not tamale. Help spread the word y'all.
Dad drove Mom and I to an authentic Mexican restaurant in Santa Ana, California in the '70s. I chose Tamales. It was love at first bite.
Is that restaurant still there ?
I don't know because I moved to Hawaii in 1981.@@Michelle38760
Every family has a different way of making tamales, this actually looks legit. It’s cool that RB included the burst tamale in the demo and how to save it. Assembly can be tricky for beginners. I can still hear my mom reminding me to fold the colita up on the seam side. Folding the tail up on the seam side helps keep the tamal sealed. Won’t help if you overfill for the size of your husk tho. Nice tutorial!🫔🫔🫔🫔
Rick is nothing if not legit.
his respect and excitement for Mexican cuisine is very genuine and great to see!
I been doing your tamal recipe for 6 years now. Always a big hit!! 🫔
How amazing! You are a great teacher. Wanted to try before but was intimidated. Now trying for sure!
Christmas in Oaxaca sounds amazing 🎉🎉🎉
We do the red chiles differently. We put the red chile pods on the stove in a pot with water and let them soak for about an hour on low heat. After the chile pods have hydrated we scrape the meat of the chile off of the skins so the bitter taste of the skin is not blended into the final red chile sauce. It's extra work but the taste difference is worth the effort. We use the red chile water to make the masa for the corn husks which adds additional flavor to the tamales.
That's the way I was taught too! It also gives the masa that little color so if you have people who don't like them made with the chiles (😢) they're easy to identify!
His way seems much simpler. I imagine any bitter skin is eliminated when you run the blended chilis through a strainer.
I am currently in the process of getting all the ingredients prepared for tamales.
I use a mixture of pork and beef.
For the chili, I use New Mexico and California chilies, which I boil first.
I save a pitcher with half the water from the boiled chilies and half the broth from the meat mixture.
I use that to make the sauce, adding spices and salt.
As for the masa, I only use fresh prepared masa, to which I add a bit more salt, lard, and a little bit of chili sauce for coloring .
Could easily eat 2 dozen in a day! 😋😂😂😂😂
With the amount of fat in them, you'll be fast asleep by 8 (speaking from experience lol)
Made 8 dozen last week , Grandmother's recipe , but love your cooking style , wont do your masa , but will definitely try your red Chile sauce. CHEERS
What are doing different for the Masa love hearing other ideas
The MEXICAN FOOD is incredibel 🎉🎉🎉
This recipe got me into cooking years ago after a family member made them and I couldn’t find tamales as good anywhere else.
BTW SOOOO well explained!!!! This is the real deal.
I love how Rick uses real animal fat in his cooking. Can't beat it!
Love you man. One day ill make it chi town, youre top of my list of things to see there
I don't even bother tying them. I just tilt the pot a bit sideways and with any leftover space empty jars work well. This is some legit technique advice. The point is to make have fun. Make them with family or friends. Once cooked tamales freeze well
Made these yesterday! Deliciosos!
Wonderful.
Rick Bayless is a gift!! 💙💙💙
It is common for this to be served with salsa and crema, it's also common to make atole or champurado to go with it.
TY Rick for showing how to deal w/ leaks. Don't panic it'll still taste good! 🙂
Oh Rick. Going to finally take the plunge.
My Mom used a mixture of beef and pork meat in her tamales (as do I). She also added green olives and rajas de jalapenos to them. She would also add raisins to her meat mixture. I don't because my daughter and grandkids dont like raisins. She would also make the sweet tamales - a beans with piloncillo, raisins. They were yummy. Again i don't make them as my family don't like them. I make mine closer to Christmas otherwise they will be eaten before then. Lol. Merry Christmas.
Tamales are my favorite, but it's hard to find a good, trustable source to buy from.
I was taught to use parchment paper and an electric double stack steamer
Chef, that all-clad is a all in one pasta pot. It is silly, I agree but, you fill the pot almost all the way up, boil your pasta then lift the top part to drain the water. At least that is how it was marketed when it came out as part of their stainless steel line (3 ply) of pans.
I can’t wait to make this. Especially because my husband loves them and I’ve never been able to make them well
I got 2 gallons of pork butt ready, I’m doing new mex red chili sauce today. I’ll get my chkn ready next week. Then I have friends that want vegan tamales so I’m going to try those with plant based protein. I have a new deep tamale steamer. I’m going to have a blast making my yearly tamales. I’m alone and it’s a real process. But I’m happy I do this every year. My friends and family look forward to this. I used New mex red chilis, some guajillo, some mex oregano, cumin. Chkn bouillon, water, garlic onion. It tastes great. I roasted my peppers in a day. I think that day my floaters disappeared lol. I’m having a great time. Being alone doesn’t mean I can’t be happy. My salt seasoning is the chkn bouillon. I want to add a bit more heat. All I have for that is cayenne unless my Arbol peppers are delivered. Maybe I can buy a cerano and use that for heat.
Ohhh dear god , I can’t wait to make this , I’m getting my pen and paper ready now !
Rare way to make tamales, and believe it i love his recipes.
How so? Here in northwest Mexico most people do them this way, the only difference is some people put potatoes or pickled jalapeños or green olives or all of them in the filling. And no machines mostly, but this is pretty authentic nevertheless
Don't remember ever seeing you so excited.
Love your recipes and you presentations.
Ahhh yes. The Bob Ross of Hispanic cuisine ❤❤❤❤
I'm going to make some today! I've been using your recipe for years and I won't give up how I make them. I couldn't find the old video so I'm happy to see a new one.
Im lucky in that i have a Mexican meat market/grocery store across the street from where im renting.
Tamales taste better the next day. I made green chile polla ones. They were ho-hum straight out of the steamer...the next day, wow. Also, to reheat and keep warm on the table use a crock-pot.
Lard is great.
Riquísimo los tamales,today Long Beach CA , International TamalesFestival , This weekend, Where you can try the best tamales as vendor face-off in a taste test.Feliz Navidad Chef!🎄🎄🎄
Curious, who won the cook-off?
Thank you for your videos.
Love all of your cooking shows
Muchas gracias Rick. I will be trying your recipe. ¡Feliz Navidad! Enjoy your trip.- Jose Nieto
These look delicious...I have only made tamales once in Mexico with a group of people and I was the one who tied, lol. I think I am going to try this method and do it on my own. What I do love is the next morning, to fry them with a tiny oil so there is a bit of a crisp to the masa.....yum...makes for a great breakfast! Thanks for sharing.....I would really love to know how to make them with rajas and requeson. They are my favorite!
gina
You have the right idea, just not the best idea. Grill the tamales to reheat while still wrapped (it could be on a cast iron pan as well) so the outer layer of husk burns and they will get smokey and crispy.
Yummmyyy!! 🤩
the ties are so pretty
I really liked the vide Rick! Those tamales were amazing, in addition to pass around a tray of tamales you could pass a tray with bolillos already open for those people who like guajolotas.
🎄 Rick I've watched your show for years 🎉 ❤ Retire Already 🏆
Thanks!
Nice Rick. I enjoyed watching you make tamales 🫔 I've had tamales, and they are delicious. 👍
Yes, the aroma engulfs you.
I'd like to come see you at your restaurant some day.
Tamales is the only thing I unwrap on Christmas.
Thanks for the easy recipe Rick!
I use canned or dried hominy/pozole to make my tamales. If you grind it up in a food processor into a paste, it's basically fresh masa. I also have to add a little masa harina to bind it... but it makes the best tamale dough!
Thank you! I tried searching for an old video from you when you made 1/2 a dozen, which I thought of making for myself years agos, and never did😂. Now Im Vegan, but love your videos, and Ill just substitute the pork with mushrooms or beans, and lard with vegetable shortening or olive oil😉. I lived in Mexico City in the 70s for ten years, and we only ate tamales at Christmas time, which was once per year. Now, Im not sure if they do that still, or they eat them when they feel like it, since they are super delicious😄 Greetings from Sunny California, and, muchas gracias🤗🙋♀️
Rick! This looks so fantastic! The pork filling reminds me of chilorio taco filling. Perfect for Christmas time. Thanks Rick!
Thank you soooo much, Chef!! I want to learn how to make tamales. This is the perfect video cause it's a "practice" size batch. 😊
Thank you.
Which recipe did this hack steal now.!!
24 tamales would last three days at my house... Maybe, they're one of our favorite things to eat. No holiday needed.
Thanks chef
Hi Rick, have you ever tried making Tamales de Dulce (sweet tamales) , Rojos (red) & Verdes (green) all of them from Mexico City, as well as "Tamales Oaxaqueños" (Oaxaca Style) & Tamales called Pibi-Pollos from Campeche and Yucatán?
K Rico!
K Rico!!!!!!!!!!
Jesus Christ, I'm so hungry now!
Thank you Rick! Nice classic and a timely reminder. I have an idea to make duck tamales for Christmas. Any suggestions on what chili(s) to use, or additional spices, or just sub duck in the recipe?
That sounds delicious.
I use MASABROSA because it is non-GMO.
Rick! You didn't show us how to rehydrate the dry Tamal. I didn't even know I had to do that, and that makes so much sense since my tamales turn out kind of dry. Could you tell us how to rehydrate the dry Tamal please?
For this recipe: 3 ½ cups dried masa harina for tamales mixed with 2 ¼ cups hot tap water. You're still looking for the same texture Rick shows in the video once it is hydrated. -Allison, Rick's Test Kitchen Director
Feliz Navidad
I make them so much I don't like my masa white more beige we like our masa of red I pour some of the red chili in to the masa and mix it well not to where it's watery
Yummm❤❤
Question: could you use a stock pot with a colander turned upside down for steaming? This would be my very first time, hopefully not my last!
The most important part is keeping the tamales upright, so they might get a little wonky with the curve of a colander. Using one of those steamer baskets that goes flatter would be a safer bet. -Allison, Rick's Test Kitchen Director
You can also eat tamales with sour cream or hot sauce or both.
Anther excellent recipe/video! I can’t wait to try it out. I’m waiting to receive some Blue Cónico from Masienda to make fresh nixtamal for the masa. Could the tamales be cooked in a pressure cooker w/ a steamer insert? I know that’s not authentic, but might save time??
We've been curious about using a pressure cooker/instant pot for tamales also! But we don't have experience, so look around at other recipes for cooking time suggestions. We are planning on testing this in the coming months, so we will post our findings on our channel. - Allison, Rick's Test Kitchen Director
Can I double the husk to make the tamales bigger?
It will all tirn out good. Bakingsoda in the mesa?
@22:05, you also put unused corn husks to fill voids and on the top to prevent water dripping from the cover into the tamales. C’mon Chef! You know that!😂
love the video and Rick Bayless ... BUT why not pour the water into the blender and then strain again. you'd get WAY more flavor and the blender (Vitamix) would be easier to clean...
Our family uses only water and not broth. We don't like ours soupy tasting. For us you should be able to season the masa so that it's perfect without the broth. We only use water. Some people like it though and other people can't make it without it. Everything thing else is exactly how my grandmother made them. She just never used broth and was proud that she could do it with just water for a more authentic taste of masa before the prize on the inside. I just made these last week. I was really happy to see RB doing this in a more traditional way my grandmother made them. We made them every Christmas eve before she past on. I'm the only one in the family who makes them exactly as she did, now. I miss her so much. She was 102 yo when she passed on.
😢
Thank you for sharing this.
@@Lettuce-and-Tomatoesyes, the public wants to know
So, water or broth, no big deal, the way your family made them is irrelevant. Everyone has their way of doing things.
@@tdub5776 everyone is relevant. You don't have to be mad some type of way at nonsense.
@Rick Bayless you should do a _romeritos_ video.
The main ingredients in tamales are love and family. Everything else are just details.
2:55 🤣🤣🤣🤣
I need to make a big batch of red sauce. I don’t know for a big batch how many pepper pods to use
I had a question about what kind of salt Rick uses, which was addressed below by his test kitchen director.
Get a life!
The bigger crystal salts are finishing salts more than salts for dissolving into something, so the difference shouldn't affect your recipes if you aren't using a finishing salt dissolved unto a recipe.
@@AlexKwake nope. That’s simply not true. I think Diamond crystal is pretty standard among chefs, and not a “finishing salt,” which I understand to be generally flaked sea salts used as much for decoration and texture as seasoning. I personally tend to use morton kosher, because it’s what I’m used to and I like the flavor of it. But you’re missing the point anyway, which is that volume isn’t a reasonable way to measure salt, unless you know exactly what structure you’re working with. If you want to specify a pinch like a grandma recipe go ahead. She knew exactly how much to add. If you want us to measure with a spoon in your recipe, we need more info.
@@kellypatterson6425 well, for Morton Kosher, go about 20% more if you're looking for the same amount of sodium. But do you really bust out a scale for recipes that call for the equivalent of 0.5tsp of non-kosher salt? That's seriously overkill. Also, grandma's pinch of salt is also purely volumetric, and would vary greatly from person to person.
@@AlexKwake of course I don’t bust out a scale. And if you follow my grandma analogy you understand the issue clearly. “1/2 teaspoon” is ultimately no more precise than “two big pinches.” I just think people ought to say what kind. I’ll do the conversion on my own. And generally, I’ll ignore the specified amount and do what seems right anyway, so the spoon is still no help, but I’ll bet his would be better than mine!
Well, a few of my Texas friends say only beef will do. But I don't always listen to my Texas friends.
Viva Cristo Rey ✝️♥️🕊️